IRC Chat Number 59 The FareShare Menu April 24, 1999 Candy's Cheesecake Factory Appetizer Pate Cheesecake Cheesecake Hints Chocolate Zebra Cheesecake Country House Cheesecake Dark Chocolate and Pumpkin Cheesecake II Eating Well's Chocolate Cheesecake Snickers Cheesecake Tangerine Cheesecake
	* Exported from MasterCook * Appetizer Pate Cheesecake Recipe By : unknown Serving Size : 4 Preparation Time :0:00 Categories : Fareshare Chat 059 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Crushed plain croutons 3 tablespoons Margarine -- melted 1 Envelope unflavored gelatin 1/2 cup Cold water 16 ounces cream cheese -- Softened 8 ounces braunschweiger Or liver sausage 1/4 cup Mayonnaise 3 tablespoons Chopped pimento 2 tablespoons Grated onion 1 tablespoon Kraft pure prepared mustard 1/2 teaspoon Lemon juice Combine croutons and margarine; press onto bottom of 9 inch springform pan. Bake at 350 degrees F. for 10 minutes. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and braunschweiger, mixing at medium speed on electric mixer until well blended. Gradually add gelatin. Stir in remaining ingredients until blended; pour over crust. Chill and serve. [Candice] I like making real pate but this has done in a pinch; have made it for camping trips. Contributed to the FareShare IRC Chat, 24 April 1999, by Candice. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheesecake Hints Recipe By : unknown Serving Size : 1 Preparation Time :0:00 Categories : Fareshare Chat 059 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** 1. Wrapping the pan with foil keeps it water tight. 2. If you grease the sides of the pan first, the surface will not crack when the cake starts to shrink on cooling. (It always shrinks a little). 3. Chill thoroughly before unmolding. 4. The water bath pan must NOT be higher than the springform pan or it will slow down baking. Also, put no more than 1" of water in pan. 5. Check oven temperature for accuracy. 6. When done, turn oven off, DO NOT OPEN DOOR, let sit for one hour. Then remove, place on a rack, and let cool to room temperature (about 1 hour). Cover with plastic wrap and refrigerate overnight. 7. Use 1 tablespoon cornstarch per two 8-ounce packages of cream cheese. Use Philadelphia brand cream cheese. It is the best and works EVERY time. 8. IMPORTANT: Use the egg size specified. If none is specified, use large (not jumbo or extra-large). Other hints from the group - 9. [chefmad] I got one - I leave the cake in the oven to cool, with the door propped open until it gets to room temperature - that way it doesn't crack from cooling too fast. {allium] Chefmad - could you elaborate on your hint about the open oven? [chefmad] Well - by leaving the oven partially open - your cheesecake won't crack from cooling too fast. Those big cracks are usually from pulling it out of the oven into room temp. [Judimae] It is opened right after you finish baking? [chefmad] After the time is up for baking, just prop the door open a few inches with a wooden block or anything then leave it for a few (2-3) hours to cool slowly, then chill. [Candice] I usually just leave the door closed...maybe I'll try partially opening too. [chefmad] If it isn't completely done, it will continue to finish cooking with the door open. 10. [chefmad] One last tip: sometimes cheesecakes don't cut well, even with a wet knife - try using some dental floss to cut it - works GREAT!!! Just keep it tight. Contributed to the FareShare IRC Chat, 24 April 1999, by Candice. - - - - - - - - - - - - - - - - - -